T/CZSPTXH 003-2018 The cooking process specifications for beef noodles (soup) in Chaozhou cuisine

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan beef noodles (soup). This standard applies to the preparation of Chaoshan beef noodles (soup); Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: beef 50 g, noodles 80 g, beef bone soup 200 mL, celery 2 g, and minced galangal 2 g. 4.1.2 Seasonings: fish sauce 10 mL, MSG 0.5 g, pepper powder 0.1 g, garlic oil 1 mL, and sesame oil 0.5 mL. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm diameter steel pot. 6. Production process 6.1 Knife work 6.1.1 Cut the beef into 0.2 cm thick slices. 6.1.2 Peel and grind the galangal into powder. 6.1.3 Cut the celery into 4 mm-sized beads. 6.2 Cooking 6.2.1 Place the MSG and fish sauce in a bowl and set aside. 6.2.2 Blanch the noodles in boiling water, remove them, and place them in a bowl. 6.2.3 Blanch the beef in the beef bone soup until just cooked, then remove and place on top of the noodles. 6.2.4 Place the galangal, celery, garlic oil, and sesame oil on top of the beef and pour the beef bone soup over it. 7. Plating and serving vessels: It is recommended to use a 6-inch round bowl (15 cm). 8. Quality requirements 8.1 Sensory requirements: The soup should be clear and fresh. 8.2 Color: It should be clear and elegant. 8.3 Aroma: It should have a pure and original flavor. 8.4 Taste: It should be fragrant and delicious. 8.5 Texture: It should be chewy with a bit of resilience, and the meat should be tender. 9. Optimal consumption time: It is recommended that the time between plating and consumption should not exceed 2 minutes, and the serving temperature should be 60°C.

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